Ingredients
2garlic cloves,minced
¼cupmaple syrup
¼cuplemon juice
¼cupolive oil
salt and pepper,to taste
36ozsalmon fillet,6 fillets, skin on, patted dry
2tbspcanola oil
30ozchickpeas,(2 cans), drained, rinsed and dried
½cupolive oil,divided
1tbspsmoked paprika
1tbspground turmeric
1tspblack pepper,plus more to taste
1tbspground cumin
1tspsalt,plus more to taste
½tspcayenne
¼tspcinnamon
1butternut squash,peeled, cubed
3sweet potatoes,peeled, cubed
½cuptahini
¼cupmaple syrup
3garlic cloves,finely minced
½cuplemon juice
1lbkale,stemmed, sliced
2cupsbarley,cooked
2shallots,thinly sliced
½cuppecans,chopped, toasted
Preparation
Preheat the oven to 425 degrees F.
In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
Brush the marinade over the salmon fillets. Cover with plastic wrap, then marinate in the fridge for 1 hour.
In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper, then drizzle with 2 tablespoons of olive oil.
Bake for 1 hour, or until the vegetables are soft.
Pour the spiced chickpeas onto a second sheet pan, then spread out into an even layer. Toss to coat.
Bake for 40 minutes, or until the chickpeas are browned and crispy.
In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, the remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
In a large bowl, add the chopped kale, roasted squash, and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
Arrange the salad on a platter and top with the seared salmon. Serve, and enjoy!
